Goose: Bread Filled with Goose Breast and Figs - meat

This is from Nira Rousso's "Kitchen Secrets" column in the Ha'aretz
Magazine of August 14, 1998. The recipe is by chef Hanoch Bar Shalom with
"Hod Lavan" products [which specializes in coldcuts], especially for her
column.
It impresses me this could make a very special lunch dish or a light
supper, with minimal time over the stove.
Bread Filled with Goose Breast and Figs
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 loaf black bread (ideally a dark, tangy bread or a multi-grain one)
200 grams/7 ounces smoked goose breast, cut in cubes
10 lettuce leaves (you can use different kinds of lettuce)
12 asparagus stalks, poached and cut in quarters
12 fresh figs, cut in quarters
For the sauce:
--------------
3/4 Tablespoon olive oil
1/4 cup wine vinegar
1 teaspoon mustard
1 teaspoon honey
1 teaspoon fresh thyme
salt
pepper
1. Cut off the upper half of the bread and remove the center. Cut the
lettuce leaves and place on the bread, along with the asparagus.
2. Fry the goose breast until lightly browned. Add sauce to the pan, heat
and pour all over the vegetables.
3. Add the figs, replace the top of the bread and serve.
Ruth

All data, logos, text contained on any portion of Mimi's Cyber Kitchen
copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No
portions of this website may be used without express written permission of
the authors.